“I am a huge fan of olives. Love them,” Hourigan says. “This is a recipe that you can make ahead of time. Definitely a switch from that old half-empty jar of green pimento-stuffed olives at the back of your fridge. Admit it, it’s there! Try these and you will never go back to the jar again, and if you do, I’m coming over to your house for an intervention!”

1/4 cup olive oil

2 teaspoons balsamic vinegar

2 tablespoons lemon juice

2 teaspoons grated lemon rind

1 teaspoon chopped garlic

2 anchovy filets, minced (you can use paste

if filets creep you out)

1 teaspoon chopped fresh thyme

2 teaspoons fennel seeds, slightly crushed

1/4 teaspoon chili flakes

2 cups mixed kalamata, gaeta and picholine olives,

drained (or whatever mix you prefer)

1/2 cup thinly sliced fennel, cut into 1-inch lengths

1 tablespoon chopped fresh parsley

In a medium bowl combine olive oil, balsamic vinegar, lemon juice, lemon rind, garlic, anchovy, thyme, fennel seeds and chili flakes. Add olives and fennel and toss to combine. Cover bowl and place in the refrigerator. Allow olives to marinate for one to three days, stirring occasionally. Makes 2 cups.